Lemon Pea Orzo with Zucchini
Bright and creamy lemon pea orzo made with zucchini and fresh basil. It's the perfect easy spring lunch or dinner!
Servings: 4 Servings
Calories: 281kcal
Ingredients
- 2 cups orzo, cooked
- 1 tbsp olive oil
- 3 cloves garlic
- 1 zucchini, diced
- 1 cup frozen peas
- 1 lemon, juiced
- 1 tsp lemon zest
- ¼ cup dairy-free cream *I used trader joe's heavy vegan cream
- ¼ cup nutritional yeast
Instructions
- In a large skillet, heat olive oil over medium-low heat. Add the garlic and sauté for 1 minute, until fragrant. Stir in the zucchini and a pinch of salt. Cook for 9–10 minutes, or until just tender.
- Stir in the frozen peas. Cook for another 2–3 minutes, until the peas are bright green and warmed through.
- Add the cooked orzo to the skillet, followed by the plant-based cream, lemon juice and nutritional yeast. Stir well to combine. Season with lemon zest and a generous pinch of salt and pepper to taste.
- Stir in chopped fresh basil, or sprinkle on top just before serving. Serve warm, with extra lemon zest or a drizzle of olive oil if desired.
Nutrition
Calories: 281kcal | Carbohydrates: 38g | Protein: 10g | Fat: 10g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 17mg | Sodium: 11mg | Potassium: 336mg | Fiber: 5g | Sugar: 4g | Vitamin A: 594IU | Vitamin C: 25mg | Calcium: 38mg | Iron: 2mg
